This is my favorite recipe for rolls adapted from this recipe with a few changes. I make the dough maker in the morning and have them ready for lunch. They work great for sandwiches.
1 1/4 cups warm milk (I put it in the microwave for about 1.5 minutes. This may vary depending on the microwave)
1 egg, beaten
2 Tablespoons of softened butter
1/4 cup honey (I substitute brown sugar if I don’t have honey in the house)
3/4 tsp. salt
2 3/4 cups whole wheat flour
1 cup bread flour
1/4 cup gluten
1 1/2 tsp. bread machine yeast (I just use the yeast I buy at Costco)
Place all the ingredients in the bread pan in the order as listed. Select the dough cycle and start it. My dough cycle takes 1:20 minutes.
Here’s what it’ll look like after in goes through dough cycle.
Preheat the oven to 350 degrees.
Flour your cutting board and hands and take the dough out of the bread pan. Form it into a ball.
Cut the dough in half and cut each half into 6-8 sections depending on the size of rolls you’d like.
Form them into rolls. Spray a 10×15 glass pan with cooking spray and place the rolls in the pan 3 across and 5 down (depends a bit on how many you make).
Cover with saran wrap and let rise until double in size.
(These last two pictures are in a 9×13 pan. I made the rolls bigger and will use them for mini hamburg buns tonight.)
It usually takes about 1 hour. More often than not I’m running low on time so I’ll heat the oven to 200 degrees, turn it off, and place the pan inside. I leave the saran wrap on, but make sure it isn’t touching the oven rack. This speeds the rising of the rolls (15-30 minutes). Take the rolls out. Preheat the oven to 350 degrees. Remove the saran wrap and bake about 10-12 minutes. I used a stick of butter to lightly butter the tops when they came out of the oven.